Ok...I am getting in on this game. Top, it seems that this thread is calling us to post our BBQ pictures as well. Here are a couple from the Silver Starts and Stripes Rally I hosted before my unit deployed to Afghanistan a few years ago.

Had to get a new laptop - I ate my last one because of your pictures....

Sounds like a homework excuse -- your pictures ate my laptop. But collidges are getting more paperless every other day; so we should expect to hear that anyway.

In addition to all the other stuff, we love to grill vegetables. We toss 'em with maybe 1/4-1/2 cup bottled lemon juice, a T of oil, salt, pepper and any seasoning at hand. Don't forget asparagus or Eggplants slices ... sky's the limit. Especially love sliced sweet potato rounds -- but gotta keep a close eye on those because they can burn due to the sugar content.

You guys should be posting all these great eats on the thread "What's For Dinner tonite?"

It all looks too good, not to share with another established thread.

Oh....., Yeah......., What time is dinner?

Regards, Terry.

__________________I know you think you understand what you though I said, but I'm not sure that what you heard is what I actually meant!"If you don't know where you are going, any road will take you there." Lewis CarrollAIR #38011
TAC TN-4NOVA

MrBeast...you're in my realm using ground Buffalo - we buy it in one # packs at our local market, and it's the best!

It's lean and juicy, and the flavor is mild and delicious...we usually make little 'slider' type burgers. The last batch I got, I used in a home brewed pot of chili - I use Carol Shelby's chili seasoning as a starter and go from there - All the more yummy with the Bison meat!

The table on the patio is set. Yes, my friends, we are eating outside in the dead of winter here in Texas!

We often grill outside in the dead of winter here in Michigan, however, lately there's been about 6-8" of snow to contend with. Suffice to say, we have been eating indoors. Looking forward to spring! Remember to "spring forward" to EDT next Sunday morning.

OK - I am looking at your (all of you who posted pictures of food) accounts and seeing who offers over night courtesy parking for my next drive accross country. Looks like I will be eating well on my trip.....

Roast peppers on the grill or broil them in your Airstream oven. Place in brown paper bag and let stand for 25 min, then peel the skin off. Clean the seeds out and chop them into medium chunks.
Cook the quinoa according to package directions. Let it cool down to room temp or chill in fridge.
Add all the ingredients in a large mixing bowl and stir in olive oil and balsamic vinegar last. Salt to taste.